摘要
为开发适合肉制品发酵的优良菌株,该研究以从腊肉和香肠中分离鉴定得到的9株菌株(酵母菌、乳酸菌、葡萄球菌各3株)为研究对象,采用模拟肉汤培养基对9株菌株的生物学性能及产香特性进行比较分析。结果表明,汉逊德巴利酵母(Debaryomyces hansenii)LY090、植物乳植杆菌(Lactiplantibacillus plantarum)L19和木糖葡萄球菌(Staphylococcus xylosus)M1分别在所选的酵母菌、乳酸菌和葡萄球菌中具有突出生物学性能。3株菌均不产气、不产粘、不产生物胺、无溶血性、具有良好的温度适应性,在高盐(8%)、高亚硝酸盐(250 mg/kg)、低酸(pH 3.0)环境下的耐受能力最强。此外,菌株LY090的产蛋白酶和脂肪酶能力最强,菌株L19的产酸能力最好。在产香方面,菌株LY090具有高产3-甲基丁醇(612.91μg/L)的能力,且对提升酮类物质(3-羟基-2-丁酮、羟基丙酮、2-庚酮等)含量的效果最为明显;菌株L19具有高产苯乙醇(229.50μg/L)的能力,且能明显提升2,3-丁二酮、3-羟基-2-丁酮、2-庚酮和2-壬酮含量;菌株M1产香能力最强,主要表现在醇类物质(1-戊醇、异戊醇和2,3-丁二醇)和酮类物质(2,3-丁二酮、3-羟基-2-丁酮和2-庚酮)。
To develop excellent strains suitable for the fermentation of meat products,using 9 strains(3 strains each of yeast,lactic acid bacteria,and Staphylococcus)isolated and identified from cured meat and sausages as research objects,the biological properties and aroma production characteris-tics of 9 strains were compared and analyzed using simulated meat broth medium.The results indicated that Debaryomyces hansenii LY090,Lacti-plantibacillus plantarum L19,and Staphylococcus xylosus M1 had outstanding biological properties among the selected strains of yeast,lactic acid bacteria,and Staphylococcus,respectively.None of the 3 strains produced gas,viscosity and bioamines.3 strains were non-hemolytic,had good tem-perature adaptability,and had the strongest tolerance in environments with high salt(8%),high nitrite(250 mg/kg),and low acidity(pH 3.0).In addi-tion,the strain LY090 had the strongest protease and lipase production capabilities,while the strain L19 had the optimal acid production ability.In terms of aroma production,the strain LY090 had a high ability to produce 3-methylbutanol(612.91μg/L)and showed the most significant effect in increasing the levels of ketones(3-hydroxy-2-butanone,hydroxyacetone,and 2-heptanone,etc).The strain L19 had a high phenylethanol production ability(229.50μg/L)and could significantly increase the content of 2,3-butanedione,3-hydroxy-2-butanone,2-heptanone,and 2-nonanone.The strain M1 had the strongest aroma production ability,mainly reflected in alcohols(1-pentanol,isopentanol,and 2,3-butanediol)and ketones(2,3-butanedione,3-hydroxy-2-butanone,and 2-heptanone).
作者
李梦
李琴
李建龙
胡凯弟
刘俊岭
刘力
李星
刘书亮
LI Meng;LI Qin;LI Jianlong;HU Kaidi;LIU Junling;LIU Li;LI Xing;LIU Shuliang(College of Food Science,Sichuan Agricultural University,Ya'an 625014,China;Sichuan Jin Zhong Food Co.,Ltd.,Chengdu 611530,China)
出处
《中国酿造》
北大核心
2026年第2期135-144,共10页
China Brewing
基金
西昌市科技局项目(CGZH-2023-02)
成都市科技局重点研发项目(2019-YF09-00050-SN)。
关键词
葡萄球菌
乳酸菌
酵母菌
肉制品发酵剂
生物学性能
产香特性
Staphylococcus
lactic acid bacteria
yeast
meat starter culture
biological property
aroma production characteristic
